{"product_id":"hokkaido-wagyu-a5-tenderloin-whole-10lb","title":"Hokkaido Wagyu A5 Tenderloin Whole 10lb","description":"\u003cstyle\u003e\n.seto-wrap{font-family:-apple-system,'Helvetica Neue',Arial,sans-serif;color:#1a1a18;max-width:720px;margin:0 auto;line-height:1.7;}\n.seto-hero{background:#fff8f6;border-left:3px solid #B15A3C;padding:18px 22px;margin-bottom:24px;}\n.seto-hero-eyebrow{font-size:11px;letter-spacing:3px;color:#B15A3C;font-weight:700;text-transform:uppercase;margin-bottom:6px;}\n.seto-hero-title{font-size:18px;font-weight:700;color:#1a1a18;margin-bottom:4px;}\n.seto-hero-sub{font-size:13px;color:#6b6b66;}\n.seto-section{margin-bottom:28px;}\n.seto-h3{font-size:15px;font-weight:700;color:#1a1a18;margin-bottom:10px;letter-spacing:0.3px;}\n.seto-p{font-size:14px;color:#3a3a36;line-height:1.8;margin-bottom:12px;}\n.seto-spec-table{width:100%;border-collapse:collapse;margin-top:8px;}\n.seto-spec-table td{padding:8px 12px;font-size:13px;border-bottom:1px solid #f0ede9;}\n.seto-spec-table td:first-child{color:#9b9b94;font-weight:600;letter-spacing:1px;text-transform:uppercase;font-size:11px;width:130px;}\n.seto-spec-table td:last-child{color:#1a1a18;}\n.seto-rare-note{background:#1a1a18;color:#fff;padding:14px 18px;border-radius:6px;font-size:13px;line-height:1.6;margin-top:20px;}\n.seto-rare-note strong{color:#E8B080;}\n.seto-pairing{font-size:13px;color:#6b6b66;font-style:italic;border-top:1px solid #f0ede9;padding-top:14px;margin-top:18px;}\n\u003c\/style\u003e\n\u003cdiv class=\"seto-wrap\"\u003e\n\u003cdiv class=\"seto-hero\"\u003e\n\u003cdiv class=\"seto-hero-eyebrow\"\u003eHokkaido · A5 Wagyu · Whole Tenderloin\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-title\"\u003eHokkaido Wagyu A5 Tenderloin (Whole)\u003c\/div\u003e\n\u003cdiv class=\"seto-hero-sub\"\u003eFor chefs and serious home cooks — brought directly from Hokkaido by Hokkaido Uni Shop.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003cp class=\"seto-p\"\u003e\u003cstrong\u003eWhat is Hokkaido Wagyu Tenderloin?\u003c\/strong\u003e\u003cbr\u003eThis is A5 tenderloin from Hokkaido, our home region — the most tender and prized cut of the animal. It's exceptionally lean for wagyu, yet still carries a luxurious marbling, which gives it a melt-in-your-mouth quality with a cleaner, lighter richness than a fattier cut. As the most delicate muscle, the tenderloin needs very little to shine. This whole tenderloin is 10 lbs.\u003c\/p\u003e\n\u003cp class=\"seto-p\"\u003eWhere a ribeye leads with fat, the tenderloin leads with texture — soft enough to cut with a fork, with the marbling running fine rather than heavy. As a whole cut rather than pre-sliced filets, it's for professionals or serious home cooks who want to portion their own filets, wagyu katsu, or teppanyaki cuts.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eSpecifications\u003c\/h3\u003e\n\u003ctable class=\"seto-spec-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eHokkaido, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHokkaido Wagyu (北海道和牛)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eTenderloin (whole)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrade\u003c\/td\u003e\n\u003ctd\u003eA5 (highest Japanese beef grade)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e10 lbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeason\u003c\/td\u003e\n\u003ctd\u003eYear-round\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eState\u003c\/td\u003e\n\u003ctd\u003eFrozen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest for\u003c\/td\u003e\n\u003ctd\u003eFilet steak, wagyu katsu, teppanyaki\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-section\"\u003e\n\u003ch3 class=\"seto-h3\"\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp class=\"seto-p\"\u003eThaw 24 hours in the refrigerator, then portion into filets to the thickness you want. The tenderloin is lean, so it takes a slightly gentler hand than a fatty cut — sear it hot and fast and keep it rare to medium-rare so it stays tender, salt at the end. It's ideal cut thick for filet steak, breaded for wagyu katsu, or cooked teppanyaki-style. Bring to room temperature before cooking.\u003c\/p\u003e\n\u003cp class=\"seto-pairing\"\u003ePairing notes — sea salt, fresh wasabi, grated daikon and ponzu, and a full-bodied red or a dry sake.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"seto-rare-note\"\u003e\n\u003cstrong\u003eFor professional use:\u003c\/strong\u003e A whole tenderloin — it requires portioning and the cold storage to handle a cut this size, and isn't a ready-to-cook steak. Ships frozen. Thaw 24 hours in the refrigerator before cooking — not at room temperature or in water. Bring to room temperature before cooking, and don't overcook a lean cut like this. Do not refreeze after thawing. Any transit damage should be reported to the carrier directly.\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Hokkaido Uni Shop","offers":[{"title":"Default Title","offer_id":46185391030438,"sku":"WAG20002","price":1160.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0503\/2886\/2886\/files\/enhanced_image.jpg?v=1740696417","url":"https:\/\/hokkaidouni.com\/products\/hokkaido-wagyu-a5-tenderloin-whole-10lb","provider":"Hokkaido Uni Shop","version":"1.0","type":"link"}